Quinoa, Beet, And Arugula Salad
This salad from nancy oakes is both hearty and light, combining big flavors (beets, arugula, goat cheese) in a bracing lemon dressing.
Recipe Summary Quinoa, Beet, And Arugula Salad
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Ingredients | Arugula Salad Recipes With Beets½ pound beets, peeled and sliced1 cup red quinoa2 cups water½ cup olive oil½ cup red wine vinegar1 ½ teaspoons white sugar1 clove garlic, crushed1 teaspoon salt¼ teaspoon ground black pepper2 green onions, sliced3 ounces arugula, chopped5 ounces goat cheese, crumbledDirectionsPlace a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.Please note the differences in ingredient amounts when using the magazine version of this recipe as well as differences in time for chilling.Info | Arugula Salad Recipes With Beetsprep:
15 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
TAG : Quinoa, Beet, And Arugula SaladSalad, Grains, Quinoa Salad Recipes,
